Mango Coconut Loaf Cake
Indulge in a taste of the tropics with this delicious Mango Coconut Loaf Cake, a harmonious blend of mouthwatering mangoes and the natural sweetness of coconut.
90 min
Easy
4-6
Recipe Ingredients
Ingredients for the Cake
- 150 grams plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 45 grams desiccated coconut
- 5 eggs, at room temperature
- 150 grams caster sugar
- ½ mango, blended
- ½ teaspoon fresh ginger, grated
- 150 millilitres vegetable oil
- Zest of ½ lemon
Ingredients for the Frosting
- ½ mango
- 100 grams cream cheese, softened
- 50 grams icing sugar
- 1 tablespoon milk (optional)
Methods
1. Preheat the Oven and Prepare the Tin
Preheat the oven to 180°C (350°F). Lightly grease a 10×25 cm (4″×10″) loaf tin and line it with baking parchment.
2. Prepare the Mango
Peel and roughly chop 1 mango (optional: set aside 4 thin slices for garnish). Using an immersion blender or food processor, blend the mango until smooth. Set it aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together 150 grams of plain flour, 1 teaspoon of baking powder, a pinch of salt and 45 grams of desiccated coconut. Set the mixture aside.
4. Make the Batter
In a large mixing bowl, whisk 5 eggs and 150 grams of caster sugar together until light and fluffy. This may take about 5 minutes with a hand or stand mixer.
Add half of the puréed mango, ½ teaspoon of fresh grated ginger, and the zest of ½ lemon to the egg and sugar mixture. Mix until fully combined.
Gradually fold in the dry ingredients into the wet mixture, being careful not to overmix.
Drizzle in 150 millilitres of vegetable oil while gently folding it into the batter until fully incorporated.
5. Bake
Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for approximately 45–55 minutes, covering the last few minutes with baking paper if necessary.
6. Cool
Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the Frosting
Once the cake has completely cooled, whisk together ½ of the puréed mango, 100 grams of cream cheese, and 50 grams of icing sugar until a smooth consistency is achieved.
If the frosting is too thick, add a little milk, 1 teaspoon at a time, to loosen it. If it’s too runny, add a bit more icing sugar to thicken.
8. Frost the Cake
Spread the mango cream cheese frosting evenly over the top using a spoon or a spatula. You can either spread it smoothly or leave it slightly rustic for a more textured look.
For even more flair, garnish with some desiccated coconut or even fresh mango slices.
For more sweet indulgence, check out these delicious recipes:
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